What is the most common source of biological hazards in food?

The most common source of biological hazards in food is cross-contamination from raw to ready-to-eat foods. This occurs when bacteria and pathogens present on raw foods (such as raw meat, poultry, or seafood) transfer to foods that are ready to eat and will not be cooked before serving.

This type of contamination is particularly concerning because ready-to-eat foods often have little to no further cooking that could eliminate harmful microorganisms. Effective food safety practices, such as using separate utensils and cutting boards for raw and cooked foods, are crucial to preventing such cross-contamination. This risk highlights the importance of maintaining strict hygiene and safe food handling procedures in kitchens to minimize the potential for foodborne illnesses.

While options like chemical spills, excessive cooking times, and improper refrigeration can pose risks, they do not account for the most prevalent risk associated with biological hazards in food safety.